08-31-2017, 10:42 AM
Bought an Anova after reading about it in this thread. Pretty happy with it so far. Initially did a sirloin and definitely didn't leave it in long enough. I was paranoid about a mushy texture a lot people seemed to be complaining about but that kind of cut definitely needs more than an hour or 2. Tried some chicken breast after that and was pretty impressed at how much better it was at 145. I've pretty much only ever cooked them in a pan to the point of being stringy and tough.
Decided to pick up a Food Saver to make everything even more idiot proof. Really wanted to try making prime rib with it. I always see them at Costco but never pick one up because I can't really justify making 5-6 pounds of it at a time and it doesn't really make for great leftovers. I split the roast into 3 pieces then threw in some rub and butter to the bags before sealing them. Did 130 for 4 hours followed by a quick sear on the grill and then just cut it in half. Was pretty happy with the results.
![[Image: 5JtCkIn.jpg]](http://i.imgur.com/5JtCkIn.jpg)
![[Image: 8hOujQ2.jpg?1]](http://i.imgur.com/8hOujQ2.jpg?1)
Easy dinner for 2 while being much better and cheaper than chain restaurant prime rib. I have some carne asada flank steak and salmon on deck I'm excited to try now.
Decided to pick up a Food Saver to make everything even more idiot proof. Really wanted to try making prime rib with it. I always see them at Costco but never pick one up because I can't really justify making 5-6 pounds of it at a time and it doesn't really make for great leftovers. I split the roast into 3 pieces then threw in some rub and butter to the bags before sealing them. Did 130 for 4 hours followed by a quick sear on the grill and then just cut it in half. Was pretty happy with the results.
Easy dinner for 2 while being much better and cheaper than chain restaurant prime rib. I have some carne asada flank steak and salmon on deck I'm excited to try now.